Eugenia Bone is a journalist and food writer, as well as co-president of the New York Mycological Society. She has written four books, including the critically acclaimed, Mycophilia: Revelations from the Weird and Wonderful World of Mushrooms. She is a frequent contributor to culinary magazines such as Saveur, Fine Cooking, The New York Times Magazine and Food & Wine.

One of the most recognized personalities in Philadelphia dining, Aimee Olexy truly understands what hospitality means. She managed several restaurants in Colorado and attended L’Universite du Vin in France before settling back in Philadelphia in 1999, where she embarked on a variety of ventures with the Starr Restaurant Organization. She is currently the owner of Talula’s Table, which was dubbed by portfolio.com as “The Toughest Table in America” because reservations must be made a year in advance. The New York Times praised the “handsome, deceptively complex and masterfully executed” food, likening the experience to a “spiritual retreat.” Talula’s Garden, which Olexy opened in partnership with Starr in April 2011, aims to capture identical sentiments. “I work a lot and I love it,” says Olexy. “My work is who I am—and that is the only way I know to live.”

Master Chef Joseph Poon is known for his Asian fusion cuisine. He prepares fresh meals with simple elegance—and a dash of adventure. From his quirky venue in Philadelphia’s Chinatown, he hosts private events, conducts “Wok ‘N Walk” tours of Philadelphia Chinatown, and teaches cooking classes. He also leads trips to China and participates in dozens of philanthropic events each year. He recently published an autobiographical cookbook, Life is Short…Cooking is Fun. His warmth and exuberance have earned him appearances on The Tonight Show, The Ellen DeGeneres Show, and Food Network’s The Best of… He is regularly featured on The 10 Show and on many television and radio shows. He has also been featured in Nation’s Restaurant News and many consumer magazines, as well as in newspapers from Philadelphia to New Orleans.

A third-generation restaurateur with more than 40 years of culinary experience, Chef Walter Staib began his career in Europe in some of the finest hotels and restaurants before coming to the United States. Chef Staib is currently the driving force behind one of the nation’s most unique dining establishments: Philadelphia’s City Tavern, a faithful recreation of an original eighteenth century tavern. His passion for culinary excellence has earned him many awards, including the prestigious Chevalier de l’Ordre du Mérite Agricole de la République Française in recognition of his dedication to the advancement of the restaurant industry and the image of France world-wide. In 1986, he was appointed Commandeur by the Association Internationale des Maîtres Conseils en Gastronomie Française and in 1987 was awarded the Silver Plate, the hospitality and restaurant industry’s highest honor. In 1995, he was honored as the first inductee into the Caribbean Culinary Hall of Fame in recognition of his pioneering work founding the Caribbean Culinary Federation. Mr. Staib serves as Ambassador to the Culinary Institute of America and in 1996, was also appointed the First Culinary Ambassador to the city of Philadelphia.

Mike Stollenwerk, chef and restaurateur, has rapidly become a respected key player in Philadelphia’s restaurant scene thanks to his innate culinary understanding, drive for innovation, and steadfast work ethic. After learning the intricacies of the Philly dining scene in the respected kitchens of Davio’s and Avenue B, he purchased Bella Vista’s Little Fish in 2007, and opened Fish in Rittenhouse Square in 2009, boasting a contemporary dining and bar space, an impressive wine list and, and an expertly crafted menu. Stollenwerk’s Fish has garnered recognition from The Philadelphia Inquirer, Food & Wine, and others. Philadelphia magazine named Fish “Best New Restaurant of 2010,” as well as naming Stollenwerk’s dish—Japanese Sea Bass—one of the “230 Best Dishes to Eat in Philly.”

Masterful in the kitchen, Guillermo Tellez has an impeccable 20-year restaurant résumé–from the Trotter empire in Chicago and Los Cabos, Mexico, to Philadelphia’s own celebrated Starr Restaurant Organization, where he was director of menu development for the brand and executive chef at Striped Bass. At his current restaurant, Square 1682, Tellez introduced a “new American” menu that thoughtfully jets from Asia to Mexico, then to India, and circles back home. Each dish is handcrafted using sustainable and organic ingredients, from local seasonal produce to free-range meats and ocean-friendly seafood.

Townsend Wentz is one of the true great culinary talents of Philadelphia. He’s equally comfortable crafting house-made charcuterie, expertly butchering animals, and is well versed in French technique, Spanish influences, and Italian specialties. An alum of The Fountain at the Four Seasons and Lacroix at The Rittenhouse, and executive chef at Twenty21, Wentz has also worked with London-based Chef Yvonnick Lalle in New York City and Connecticut. He currently brings his expertise to McCrossen’s Tavern.